So yesterday I made a pink roasted chicken...completely by accident. I had decided to roast some root vegetables around the base of the chicken, which included potatoes, carrots, onions, garlic and BEETS. By the time everything was done, the beets had gone white and the chicken had sucked up the colour, right into the bones! When I carved the chicken, the bones were PINK! Notice how the skin has some pink spots on it in the photo? Now the chicken is very well cooked (3 hours!) and was super moist, but it was...pink. The breast meat was white, but the drumsticks were...well...pink. And the beets were...well...white. How odd! I never would have thought the beet colour would be absorbed into the chicken bones! And now you know! ^_~
For dessert we enjoyed chocolate carrot muffins. I think next time I will try using melted chocolate chips instead of cocoa powder for a change of pace.
Out of bread again! Today I decided to make a super big batch--white and whole wheat. Here they are rising under the towels!
Soft, fluffy white buns! This time I remembered to glaze the tops with egg white that I was saving in the freezer. By the way, egg whites (raw) freeze and thaw with no ill effects. Yolks and whole eggs are not so easy.
Light whole wheat buns. These are not 100% but more along the lines of 60%. I used canola oil instead of Crisco (my foolproof method). The canola oil made no difference in the buns. I will likely use it from now on, as it is much more healthy than vegetable shortening. No trans fats! Yay!
My stock, all sealed up and ready to be frozen! Shouldn't have to make any for some time...unless I eat them all this afternoon...
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